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Onion Bread


  • 1 cup milk, scalded
  • 3 tablespoons granulated sugar
  • 1 tablespoon salt
  • 1 1/2 tablespoons oil
  • 2 tablespoons active dry yeast
  • 1/4 cup warm water
  • 1/2 cup chopped onion
  • 6 cups unbleached flour


  1. Combine milk, sugar, salt and oil in a large bowl and cool until lukewarm.
  2. Dissolve yeast in warm water and stir into the milk mixture.
  3. Add the onion. Beat vigorously for 10 minutes, gradually adding about 4 cups of the flour, until the dough begins to pull away from the sides of the bowl.
  4. Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
  5. Lightly oil a large bowl. Place dough in a bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk about 45 minutes.
  6. Grease two loaf pans.
  7. Punch down the dough. Divide in half, shape into loaves, and place in the pans. Cover with a tea towel and let rise until doubled in bulk about 20 minutes.
  8. Heat the oven to 350 degrees F.
  9. Bake for 1 hour.
  10. Transfer to a wire rack to cool.

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